Saturday, January 5, 2013

Birthday, Bun Bun, and Creme Brulee

                When our oldest, Elizabeth, arrived home from Georgia Tech for Christmas break, the house felt a little empty. Beloved dog Biscuit died over Thanksgiving. We are not ready for a new dog, but we desperately wanted something under our feet, in the way, and needing attention. Soul-sister Leanne called to to check on us and tell us there were new bunnies at the pet store.
                 Leanne and I pretend we are farm girls together. Our lives collided when we were both having babies, while bonding over smocking and silver rattles. We both have only girls, and her caboose is named Catherine like me but spelled with a "C". Catherine immediately began interviewing possible pets for us when she knew we were in need. Their family actually went to meet a batch of pot belly pigs after thinking one would be a perfect fit for us. They decided not after listening to the constant grunting and realizing the growth potential of those barnyard babies!
                 They already have a bunny living in the house, so I really wasn't nervous. Elizabeth and I headed straight to the store to see the baby buntings and discovered the cutest and sweetest bundles of joy. But, we headed home empty handed after being unable to agree on a particular bun. I had fallen in love with a floppy eared, fuzzy faced lop, while she was stuck on a brown "Velveteen." For a moment, we considered two, and then made the mistake of sending photos and texts to David. He of course said, "no," to any and all new pets. Undeterred, we returned to the store two days later, with David and Emily in tow, and came home with this cute little thing.

                 Of course, this is no ordinary bunny! She is smarter, more beautiful, and sweeter than any bunny who ever lived! Playful and mischievous, we called her "he" and gave "him" the very distinguished name, "Sir Wentwirth Fippingdart, One of Many, With the Cute Bootee," after a childhood stuffed animal who was so-named by Elizabeth. Three educated weeks later, our "he" is recognized as a "she," and is nicknamed "Bun-Bun" like every other bunny, proper name pending.

                 This is her first walk in the front yard. The brown velvet harness and leash were hand-made by Elizabeth this week after taking apart a brand new cat harness! She didn't like the "look" of the store bought model. I agree completely that Bun needs style and pizzazz when stepping out. While on her walk, we discovered Bun like Camellias and kisses from Pumpkin the King Cat!                                

                 Last night, we had a fabulous, and I mean great, meal at Savannah's organic restaurant "Cha Bella." We were celebrating the birthday of David's father, Pi-pi (so named long before the book, long after the symbol). "Seventy-Six Trombones" serenaded the appropriate year, and I brought a batch of his favorite "Creme Brulee a L'orange" for him to enjoy in the privacy of home. I could go on and on about this evening, and I will another day. Let me just say, they have the best gluten-free flat-bread. This made my daughter, Emily, who has Celiacs, an ecstatic girl! 

You need this recipe from The Pines Resort in Nova Scotia. And you need to know how easy it is to make Creme Brulee! Enjoy!

"Creme Brulee A L'orange"

6 large Egg Yolks 
1/2 cup Sugar
2 Cups Whipping Cream
2 1/2 teaspoons grated  Orange Peel ( 1 Large Orange)
1 1/2 Tablespoons Grand Mariner

Preheat Oven to 325. Butter six custard cups (Don't be messy, wipe rim).

Beat egg yolks and sugar and let stand while you bring the cream and zest to simmer over medium heat, whisking constantly.

Slowly, dribble hot cream into eggs while the blender is on. Blend in the Grand Mariner.

Divide custard  between cups (we now use four). Set cups in large rimmed  baking dish. Fill the dish with water 1/2 up the cups (do this early on before adding custard). Bake until center is just set. It should Jiggle when shaken - about 40-45 minutes. Remove from the water. Cool, then cover and refrigerate, up to overnight (I'm always late and it works to put them in the freezer to chill).

Preheat broiler. Put cups on baking sheet, sprinkle evenly (!) with sugar. Broil until brown (2 minutes). Refrigerate 1 hour.

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